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TO ALLlWHOM IT MAY CONCERN:

Be it known that I, WILLIAM H. ELLIOT, of the city, county,ai1d.State of ew York, have invented, a new and improved Process of Brewing Beer and other Malt Liquors; and I do hereby declare that thev following is a full and exact'descr'ption thereof, i-eferencebeing had to the'- accompanying drawings, and to the letters of reference marked thereon. l

ASimilar letters of reference indicate the same devices in all the figures.

To enable others skilled in the arts to comprehend, make, and use my invention, I. will proceed to describe' its nature, construction, and operation.

The nature of my invention consist-s in condensing the vapor which passes oi` from boiligwort, and in .returning the same to the wort again before it is fermented; in cooling the wort and condensed lor liquefied vapor separately, and-in keeping the latter in a condition' irl-which evaporation cannot go on, until such time as it becomes necessary to mix the'two liquids together; in employing a tank for reserving the liquefied Avapors with its cooling-apparatus, in combination with a boiling-tank and its usual'heatingfapparatus; in the employment, between these two-tanks, of a surface-condenser; in the employment of two condensers, in combination, one to reduce the steam or vapors of the boiling wort to a liquid, the otherto condense -any evaporation that may arise'from the liquefied vapor after it has reached its reservoir; in employing the same vstream of water to condense vapor from the reservoir-'audio cool the contents of the sam Figure Itis an elevation of 'a portion of'A a distillery.

Figure 2 is a top view of a. condenser.-

Figure 3 is a section of the same at dotted line S.

a, beams or framework-of the distillery; b,` tank, and b., steam-heating pipe for boiling wort; c, condenser; c', conducting-pipe for steam1 from the tank to the condenser; c their passages in ithe'condenseiy which are surrounded 'by water, and 'serve as ccndensings'surfaees. These open into conducting-pipe c at one end,n and into pipe d at the other end. e, water-pipe, which brings cold water to the condenser. e', waste-pipe which carries off water after ithas passed through the condenser; f, pipe for conducting the'contents of tank ZJ to tank g. This tank is provided with a. strainer, at asuitable height above the bottom, which separates the dregs of the wort from the liquid. 7c, pump for raisingthe liquid from the lower part of tank'g'to cooler 7L through pipes and t". The passages c descend a little-towards-pipe d, which conducts the condensed vapor to tank Z. This tank is provided with a condenser, Z', similar in constructionvto the one on tank ,fith the exceptiontha-t it has no pipe to conduct away the condensedvapor. The passages-descend towards the tank, vto which the liqueed vapor may. return, or it may be collectedin chamber or vessel wi under the condenser. 'It is apipe whichis in connection with the several vapor-passages of the condenser. This pipe proidcs for the vescape of air` or non-condensable gases' which may be in the apparatus at the commeneementof the boiling; 71.', conducting- Ipipe for vapor from Z to Z. o, water-pipe, which brings old water for condenser. Z o', waste-pipe, whichtakes the water away. This pipe passes downwards from the condenser into the interior of tank Z, and is then folded upon itself in a vertical serpentine form, and then passes out at the bottom. By this arrangement of waterpassage within the tank, and the condenser at its outlet,`it becomes a surfacecooler, from whichno evaporation can' take place. p, pipe leading from the cooler to distributing-pipe p', which, by means of several vertical pipes, is in connection withitheworking-tuns g. r, pipe leading from reservoir .orccoler Zv to the distributing-pipes. pv", several stop-cocksfor controlling the liquids.

My process for brewing beer or other malt liquors with the apparatus hereindescrihed is as follows: Whn the wort has been prepared for boiling in a proper manuel', the steam is let linto pipe d', and the operation begun. As'the vapor of the boiling wort rises, it'passos' into thepassages e, which, being surrounded by cold water, condense the vapor to a liquid. This liquefied vapor 'runs into pipe d, and is conducted to tank or cooler Z, which serves as a reservoir. This liquid contains the aromatic and volatile oils of the malt and hops, and, to prevent their loss by evaporation, I employ another condenser on tank Z, through which all vapors and non-condensable gases must pass before they reach the open air. This last condenser would hetterserve its 'purposev by employing in it a freezing-mixtureof ice and salt instead of cold water, but for convenience sake- I use cold water, and afterwards conduct the water through the reservoir to cool its contents. vAt the commence' ment of the boiling, the tanks and condensers contain a certain' quantity of atmospheric air, which is eventually driven off, but to reach the open air it has to pass through both condensers, which strip it`ot'.all the aroma with which it was laden. By these mean all the fine aroma of the wort is stored up in the reservoir for future use. After the boiling has ceased, a stream of water should-be left running through the reservoir and its condenser to prevent evaporation. The contents of tankb are let down into tank g by opening a large valve-in the bottom of the former from tank g. After being strained, it is pumped into cooler h, which is a large shallowv pan occu pying the upper portion of the building. Here it is allowed to come in contactwith the open air for the purpose of cooling. After it has been reduced to the proper temperature, it is let down to the working-tuus through pipesp and p. In filling the working-tuus, room is left in each of them for theirquota of the liquefied vapor in the reservoir, which is afterwards distributed tothem. They are now ready to receivethe yeast. It has been found by experiment that wort when treated in this'way is as fermentable and in every-respect as sensitive to the presence of yeast as when its condensed vapor isV not mixed with it. During the process of boiling the wort inthe ordinary way, about twelve per cent. of the liquid is lost by evaporation; but as no loss whatever occurs in my process, Iuse in preparing the wort about seven per cent.. of-water less to u given amount of malt and hops than is used in the old process; and as all the vapor is condensed andreturned to; the wort, thc result is a clear gain of ve per cent. in quantity, to say nothing of the improvement in the. quality of the liquor.

l Malt liquors made by my process are stronger in proportion to their weight than `such as are made by the old process; and the delicious aroma of the hop is readily distinguishedvin theliquorl after it has fermented.

It is obvious thatv if 'the condensed vapors were returned to the wort before ithnsA been cooled, a large proportion of the volatile` oils of the hops would be lost, by evaporation while cooling, as-the liquors on the `cooler are exposed to the atmosphere, whether cooled in the Qld-fashioned'shallow pan in the upper story, orv on -the new French cooler recently introduced in this country. For that reason, I cool'the condensed vapor separately from the,wort,' in a cooler from which no evaporation can' take place, and afterwards `mixthe two liquids together in the`wo'rking-tuns. By cooling the wort, by a method similar to the one ,I adopt for cooling the condensed or liquefied `vapor, viz, in a surface-cooler, which is enclosed and provided Vwith a condenser, the volatile oils of the wort would not be lostv while cooling. It might, therefore,be practicable, in, connection with the use of such a cooler, to condense the vapor of the wort ahd return the product Aat once to the boiling-tank. A cooler of this description might easily be made by enclosing lthe French cooler in an'air-tight case, into which the warm wort could be pumped and then conducted to the working-tuus, without, at any time, being exposed to d the atmosphere. But, in this case, the steam or vapor of the boiling tank would be kept surhargedV with the delicate aroma of the wort, which, in spite of every e'ort, would escape more or' less from the apparatus. It is, therefore, safer and more practical to condense the vapor containing 'the aroma,` and keep the products cool, until it can be mixed with the wort -without danger of evaporation. l i

It might be well to employ a tank for the condensed vapor large enough to con'tainfthe whole brewing, and after reducing the vapor of the wort to a liquid, to pass itlinto this tank through -un enclosed surface-cooler, where it should remain till the wort has been sufiicientlyboiled, when itvmay also-be passed through the enclosed cooler into the tank 'with the condensed vapor. In this case the two liquids would be more perfectly mixed than they would otherwise be, and neither of them at any time would be exposed to the atmosphere.

Having described my invention, what I desire to have secured to' me by Letters Patent, is-' 1. The process herein described of brewing malt liquors, viz, condensing the vapor of boiling wort, return ing it to the wort ina-liquid stilte, and fermenting thetwo liquids together, substantiallyd as herein set forth.

2. Cooling-the Wort and condensed vapor separately, and afterwards mixing the two liquids together before fermentation, substantially as herein specified. v

- -3. Employing c tank or reservoir ,with its cooling-device, in Acombination with tank 4b, with its usual heating-device, substantially as shown and described. l

4. The combination with these two tanks of a surface-condenser, c, as specified.

' WM. H. ELLIO'lf.

Witnesses t,

M. L. ELLIor, Lowsm. ELLIOT. 

